1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Curry Debal (Eurasian Devil's Curry)
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Preparations

  1. Step 1

    Cut the dried chilli into half

    Cut the dried chilli into half

  2. Step 2

    Soak the dried chilli in water for 5mins to soften

    Soak the dried chilli in water for 5mins to soften

  3. Step 3

    Blend the Chilli and water in a food processor until a smooth paste is formed. Put into a bowl and set aside.

    Blend the Chilli and water in a food processor until a smooth paste is formed. Put into a bowl and set aside.

  4. Step 4

    peel away ginger skin and cut onion into 4 wedges

    peel away ginger skin and cut onion into 4 wedges

  5. Step 5

    Blend the onions, ginger and water in a food processor until a smooth paste is formed. Put into another bowl and set aside.

    Blend the onions, ginger and water in a food processor until a smooth paste is formed. Put into another bowl and set aside.

  6. Step 6

    Semi-pound the mustard seeds or loosely wrap into a cling wrap and use a rolling pin to roll over. (don't need too fine, once mustard seeds are opens, it's done).

    Semi-pound the mustard seeds or loosely wrap into a cling wrap and use a rolling pin to roll over. (don't need too fine, once mustard seeds are opens, it's done).

  7. Step 7

    Wash & cut cabbages into big chucks.

    Wash & cut cabbages into big chucks.

  8. Step 8

    Wash the potatoes thoroughly and cut into cubes (about 6-8 pcs, not so big otherwise it take a longer time to cook).

    Wash the potatoes thoroughly and cut into cubes (about 6-8 pcs, not so big otherwise it take a longer time to cook).

  9. Step 9

    Wash & cut the carrots into 1cm thickness.

Rinse snow peas in water, cut the tip of each side and pull out the tough string that runs along its side.

    Wash & cut the carrots into 1cm thickness.

    Rinse snow peas in water, cut the tip of each side and pull out the tough string that runs along its side.

  10. Step 10

    Slice the cooked roasted pork (if you are using other meat, cut/chop into any way you want)

    Slice the cooked roasted pork (if you are using other meat, cut/chop into any way you want)

  11. Step 11

    Heat up wok with 12-14 tbsp of oil over medium fire.

Put in the onions & ginger paste and cook over medium fire for about 10min or till the mixture is almost dried up. Stir occasionally.

    Heat up wok with 12-14 tbsp of oil over medium fire.

    Put in the onions & ginger paste and cook over medium fire for about 10min or till the mixture is almost dried up. Stir occasionally.

  12. Step 12

    When the paste is dried up, you are ready to add in the chilli paste

    When the paste is dried up, you are ready to add in the chilli paste

  13. Step 13

    Add in 12tbsp of chilli paste and keep stirring over low fire for 5min to avoid burned.

    Add in 12tbsp of chilli paste and keep stirring over low fire for 5min to avoid burned.

  14. Step 14

    Add in potatoes, carrots and 1½ cups of water, cover with lid and simmer over low fire for 30min or till potatoes are soft. Stir occasionally.

    Add in potatoes, carrots and 1½ cups of water, cover with lid and simmer over low fire for 30min or till potatoes are soft. Stir occasionally.

  15. Step 15

    Stir fry the peas in another work with ½tsp of oil for about 1min, set aside

    Stir fry the peas in another work with ½tsp of oil for about 1min, set aside

  16. Step 16

    Boil the cabbages in a pot of boiling water with ½tsp of salt and 1tbsp of oil for 1-2min over medium fire. Drain and set aside.

    Boil the cabbages in a pot of boiling water with ½tsp of salt and 1tbsp of oil for 1-2min over medium fire. Drain and set aside.

  17. Step 17

    Add in roasted pork (if you are using chicken, put in the chicken when the curry has simmer for 15mins)

    Add in roasted pork (if you are using chicken, put in the chicken when the curry has simmer for 15mins)

  18. Step 18

    Add in mustard seeds

    Add in mustard seeds

  19. Step 19

    Add 3 tbsp white vinegar, ½tsp of salt (feel free to adjust the salt according to your taste). Stir for 2mins.

    Add 3 tbsp white vinegar, ½tsp of salt (feel free to adjust the salt according to your taste). Stir for 2mins.

  20. Step 20

    Add in cabbages & snow peas and transfer to bigger pot to simmer over low fire for about 10min.

    Add in cabbages & snow peas and transfer to bigger pot to simmer over low fire for about 10min.

  21. Step 21

    Serve hot with white rice

    Serve hot with white rice

  22. Step 22

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Yongfook

    Yongfook haha I love it! I missed curry day unfortunately as I was out of town :/ this looks fantastic though, I've never had a eurasian curry - must try it!

    about 8 years ago
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